So my Easter bread this year is an herb bread shaped into bunnies. I made them with fresh rosemary, thyme and sage and with sage sugar on top. They were good; moist, sweet and savory bread made with buttermilk. I did cut the ears a bit too much on a few of them and they slid down over the front of the body and ended up looking a little more like hammerhead sharks than bunnies. They did not get very golden brown. I was at my parents’ house and my mother thought I didn’t put enough egg wash on them. It may also be all the sugar on top. We ate them with just some scrambled eggs and bacon.